Say hello to your new favourite snack! Papdi is one of those snacks that is loved by all. They are crispy, flaky, deep fried puris/crackers that are small in size but big on flavour. They are flavoured with Carom seeds and sometimes Cumin Seeds too and are super crunchy and delicious!
Papdi
Papdi reminds me of my niece, who usually not much of a foodie will happily dive into a bowl of Papdi. They are very more-ish and one is never quite enough.
Papdi are mini puris that have aromatic carom/ajwain seeds scattered throughout them.
Not to be confused with the equally delicious Papdi Ghatia.
Ingredients in Papdi
Plain Flour
Salt
Carom Seeds
Water
Sunflower Oil
How to make them
Mix dry ingredients together in a bowl.
Add a little oil and rub in with your finger tips.
Gradually add enough water to bring the mixture together to from a dough. Knead well.
Let it rest for 15 – 20 minutes.
Knead a little again and then divide the dough into 3 – 4 portions. Each piece should be around 6 – 7 inches wide.
Roll out onto a floured surface.
Use a small circular cutter or take pinches of dough and roll out into small circles.
Prick all over with a fork.
Heat oil for deep frying.
Line a plate with kitchen paper.
Deep fry in batches for a few seconds and turn.
Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out.
Transfer to lined plate.
How to eat them
Papdi can be eaten plain.
They can be with a cup of chai.
You can also use them as a scoop for pickles and chaats.
Some Variations
Tips to make the BEST Papdi
Make sure the Papdi are golden brown before you lift them from the oil so that they remain crisp.
Test the oil first to see if it is hot – add a small ball of dough to the oil, and see if it rises back to the top quickly.
Using a fork to prick holes into the papdi, stops the papdi from puffing up too much when frying.
Make Ahead?
Papdi last up to 2 weeks in an airtight container and many people make them in big batches because they disappear so fast.
more indian snacks:
Lighter Chickpea and Potato Chaat
Healthy Samosa Recipe – Samosa Wrap
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Papdi
Papdi is one of those snacks that is loved by all. They are crispy, flaky, deep fried puris/crackers that are small in size but big on flavour. They are flavoured with Carom seeds and sometimes Cumin Seeds too and are super crunchy and delicious!
Ingredients
- 200 g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Carom Seeds
- 1 tbsp Oil
- 80 ml Water You may need less or more
For Deep Frying
- Sunflower Oil To fry
Instructions
-
Mix dry ingredients together in a bowl.
-
Add a little oil and rub in with your finger tips.
-
Gradually add enough water to bring the mixture together to from a dough. Knead well.
-
Knead a little again and then divide the dough into 3 - 4 portions. Each piece should be around 6 - 7 inches wide.
-
Roll out onto a floured surface. Use a small circular cutter or take pinches of dough and roll out into small circles.
-
Heat oil for deep frying. Line a plate with kitchen paper. Prick all over with a fork.
-
Deep fry in batches for a few seconds and turn.
-
Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out. Transfer to lined plate.
-
Heat oil for deep frying. Line a plate with kitchen paper.
-
Deep fry in batches for a few seconds and turn.
-
Once the Papdi start to float to the top, and are golden brown, they are ready to be taken out.
-
Transfer to lined plate.
Recipe Notes
How to eat them
Papdi can be eaten plain.
They can be with a cup of chai.
You can also use them as a scoop for pickles and chaats.
Some Variations
Tips to make the BEST Papdi
Make sure the Papdi are golden brown before you lift them from the oil so that they remain crisp.
Test the oil first to see if it is hot - add a small ball of dough to the oil, and see if it rises back to the top quickly.
Using a fork to prick holes into the papdi, stops the papdi from puffing up too much when frying.
Make Ahead?
Papdi last up to 2 weeks in an airtight container and many people make them in big batches because they disappear so fast.
Leave a Reply